Ploblano Chicken Stew
1 whole chicken
2 ploblano peppers
2 medium jalepeno
3 small to med carrots
1 small white onion
3 tbls cumin
1/2 bunch parsley
1 bunch cilantro
Chicken: Remove the gizzards and neck (usually they are in a bag inside the bird).
Fine dice your onions and carrots, place in small to medium sauce pan with a little olive oil and cook on medium heat at about 6 until the onions look translucent.
Tamillios, jalepeno, and ploblano peppers: place in naking dish to fit and lighly drizzle olive oil over veggies.
Place veggies in oven preheated to 400 degrees for 20 to 25 minutes until the outside of the ploblano peppers look abit charred.
Place your chicken in a large pot and fill with water until the chicken is covered with water but keeping the water level in the pot at least 2 in. from the top with the heat on high boiling the chicken.
When the veggies are roasted in the oven bring out and let cool.
When the veggies are cool peel the skin from the outside of the ploblano peppers and take the seeds out.
Place the seeded and peeled ploblanos, tammillios,and jalepenos in your blender. Add your cumin 1/2 a bunch of parsley and 1 bunch of cilantro and blend on liquify.
Your chicken in the pot with a spoon skim the grey looking foam from the top (you would want that clouding your soup up but you could eat it if you had to).
When the chicken is coked thourghley you can leave the bone in or out. For the bone out strain the broth through a strainer and save.
Pick the bones out of what is left after you strain the chicken broth and then add back to your broth.
Next add your cooked carrots and onions.
Then add your blender veggies to the pot with the chicken and veggies.
Garnish with sour cream and serve with torrlillas.